Wild Blueberry Muffins

I love blueberry muffins, or should I say I love almost anything made with blueberries. I decided to experiment with making  muffins with coconut oil, coconut milk, and frozen blueberries yesterday, and I was not disappointed. Baking with these blueberries which my friends and I foraged for in the Chugach Mountains last summer brought back warm memories from the beautiful summer we had. With the bright colors of wild blueberries, I have to say, my muffins turned out wildly beautiful!

Prep: 10 min   Bake: 20 min   Total: 30 min   Servings: 12


1 1/2 cups unbleached all purpose flour

1 cup whole wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

6 tbsp coconut oil

3/4 cup pure cane sugar

2 large eggs at room temperature

1 can unsweetened coconut milk

1 tsp vanilla extract

1 1/2 cups frozen blueberries

2 tsp wheat germ for sprinkling

nonstick spray or light oil


A night before making muffins, place a can of coconut milk into the fridge. Remove it an hour before baking. Open the can and scoop out the creamy part to make a cup. If you don’t have enough cream to make a cup, add some of the liquid from the can. Set aside to bring to room temperature.

In a large bowl sift the flours, baking powder, baking soda, and salt.

Place the sugar and oil in a blender. Cream until light and fluffy for about 2 minutes. Add the eggs, one at a time, stopping to scrape the sides of the bowl. Add the coconut cream and vanilla, and blend for 30 seconds.

Add the dry ingredients to the mixture, and blend on low until incorporated. The batter is going to be stiff. If it is too stiff, add 1 tbsp of the leftover coconut milk.

Gently fold in the berries.

Lightly grease or spray a muffin pan, or line with paper muffin cups and spray the cups with nonstick spray. Scoop the batter by the 1/4 cupful into the cups. Sprinkle with the wheat germ.


Bake the muffins in the 400 F preheated oven for 18-25 minutes or until toothpick inserted into the center comes out clean.

Remove from the oven and let muffins cool in the pan for 5 minutes. To prevent muffins from drying, remove them from the pan and place on a cooling rack.

Serve for breakfast or as a snack.





14 thoughts on “Wild Blueberry Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s